Oh, brunch! That glorious time slot when you finally get to eat breakfast food that feels decadent enough for dessert? I love it, but flipping six perfect poached eggs while trying to keep the bacon warm is sheer chaos. That’s why I’m obsessed with transforming classics into baked magic. If you want to Indulge In Delicious Eggs Benedict Casserole Recipe perfection without the panicked scrambling, this is for you. Trust me, turning those delicate layers into something you mix, dump, and bake changes the hosting game forever. This recipe proves that sometimes, the baked version is simply superior when you have a crowd waiting. It’s my tested, tried-and-true solution for stress-free Sunday mornings, and I promise you’ll never look back! If you also love creative breakfast bakes, check out my guide on the irresistible breakfast pizza for more crowd-pleasing goodness.
Why You Should Indulge In Delicious Eggs Benedict Casserole Recipe
Honestly, the main reason I keep this high-protein breakfast bookmarked is the sheer convenience. Why stress out when you can assemble this the night before? It sets you up for success!
- Zero Morning Stress: You assemble everything ahead of time, so all you do is pop it in the oven when everyone wakes up.
- Perfectly Incorporated Flavor: Letting the bread soak overnight means the mustard and egg custard seep into every cube. Wow!
- Crowd Pleaser, Guaranteed: It feeds six happy people easily, and cutting clean squares is much cleaner than plating wobbly poached eggs.
Gathering the Components for Your Indulge In Delicious Eggs Benedict Casserole Recipe
When building this layered wonder, the quality of your base layer really matters. Forget flimsy sandwich bread; you need something sturdy to soak up all that yummy custard. I always grab a loaf of sourdough bread—it adds a fantastic little tang that cuts through the richness. If you want to try making your own bread, you absolutely must check out my advice on Grandma’s perfect homemade bread!
Here’s what you need to pull together this simple brunch recipe:
- Six slices of bread, cubed up small—think bite-sized pieces.
- Six large eggs, our binder!
- One and a half cups of milk—or go full luxe and use half-and-half, you deserve it.
- One teaspoon of Dijon mustard; this is key for that classic Benedict bite.
- Half a teaspoon of salt and a quarter teaspoon of pepper.
- Eight ounces of Canadian bacon, chopped up nicely into little jewels.
- One cup of shredded Swiss cheese. Yum!
- A quarter cup of butter, melted and ready to drizzle blissfully over the top.
- And naturally, have your Hollandaise sauce ready—that’s the grand finale!
Expert Steps to Indulge In Delicious Eggs Benedict Casserole Recipe
Okay, now for the fun part! You’ve got your ingredients; let’s get this baby layered up. Even though this is a simple bake, the magic really happens when you give the bread time to drink up all those eggy juices. If you’re prepping for a big brunch, remember my trick: make this whole thing the night before! That soaking time is what separates good casseroles from absolutely legendary ones. If you need more casserole inspiration, I have a great collection you can see here: That’s How We Casserole!
Preparing the Base Layers for Indulge In Delicious Eggs Benedict Casserole Recipe
First things first: grab your 9×13 inch baking dish and grease it up well. No sticking allowed! Next, arrange those lovely cubed bread pieces evenly across the bottom. You want good coverage so every slice gets saturated. Once the bread is settled in, take your chopped Canadian bacon and scatter it all over the top layer of bread. Keep it evenly distributed—we want bacon in every square!
Creating the Custard and Assembling the Indulge In Delicious Eggs Benedict Casserole Recipe
Time for the custard, which is what turns this from bread into breakfast heaven. In a bowl, whisk your six eggs together with the milk, that little teaspoon of Dijon mustard, salt, and pepper until it’s all perfectly combined. Now, slowly pour this mixture right over your bread and bacon layer. Follow that up by sprinkling your shredded Swiss cheese generously over everything. Seriously, don’t skimp on that cheese! Then, grab that melted butter and drizzle it evenly across the cheese. This is my personal flavor booster. Finally, cover the dish tightly. You absolutely *must* refrigerate this for at least one hour, but I insist you let it sit overnight so that sourdough (or whatever bread you used) gets perfectly infused.
Baking and Serving Your Indulge In Delicious Eggs Benedict Casserole Recipe
When you’re ready to eat, preheat your oven to 350 degrees Fahrenheit. Take that chilled dish out of the fridge and pop it in the oven—don’t cover it now! Bake it uncovered for about 40 to 45 minutes. You’ll know it’s done when it’s set beautifully in the middle and that top is lightly golden brown. Give it a little rest—only five minutes, I know it’s hard—before you slice and serve it warm. And oh my goodness, don’t forget the Hollandaise sauce on top! That’s the signature ending.
Tips for Success When You Indulge In Delicious Eggs Benedict Casserole Recipe
I’ve played with this recipe enough times to know exactly what makes it sing! My biggest piece of advice, which I touched on? Make it the day before! Seriously, covering the dish and letting it chill overnight isn’t just convenient; it lets the bread particles fully absorb the savory egg mixture. If you want a richer texture that melts in your mouth, swap out the regular milk for half-and-half. It adds such luxuriousness, just like I do in my irresistible bacon, egg, and cheese sandwich!
Here’s a pro move for that important Hollandaise sauce: if you’re making it ahead of time, keep it slightly looser than you think you need, because it will thicken up as it chills. When you are ready to serve, whisk in a teaspoon of hot tap water right before drizzling—it brings that silky smooth viscosity right back. Don’t overbake, either; a slightly jiggly center means it will finish setting up beautifully once it rests for those five minutes.
Variations on the Eggs Benedict Casserole Recipe
Now, I know sometimes your guests have different tastes, or maybe you just run out of Canadian bacon (it happens!). Don’t panic! This casserole is so forgiving, and you can easily swap things around while keeping that perfect baked eggs texture. I encourage you to play around a bit, especially with the cheese. Swiss is my go-to because it browns so nicely, but Gruyère melts like a dream and gives it a nuttier, fancier flavor profile. If you’re feeling adventurous, give Gruyère a try next time!
If you’re feeding folks who skip the meat, don’t worry about leftovers; just pivot! Instead of Canadian bacon, you can scatter in some quickly sautéed spinach and mushrooms. Make sure you squeeze out every drop of moisture from the spinach before adding it, or you’ll end up with a soggy spot in your casserole. For a really special twist—and this is strictly for adults!—you could even try layering in some thin slices of smoked salmon after the casserole is mostly baked, just gently folding it into the top layer.
Honestly, the custard base is so reliable that you can treat it like a blank canvas. Just remember to keep the bread sturdy and the cheese meltable, and you’re golden for any brunch scenario!
Serving Suggestions to Complement Your Indulge In Delicious Eggs Benedict Casserole Recipe
Since this casserole is wonderfully rich thanks to the eggs, cheese, and that essential topping of Hollandaise, you need sides that are bright and fresh to balance everything out. You don’t want another heavy dish competing for attention at your brunch table!
My go-to counterbalance is always a fantastic fruit salad. If you want something light and zingy, you have to try my refreshing strawberry and spinach salad recipe. It looks beautiful on a platter and the slight acidity wakes up your palate between bites of savory egg and bacon.
For drinks, let’s keep it classic, shall we? A big carafe of strong, freshly brewed coffee is non-negotiable because you need that caffeine punch to go with the satisfying fullness of the baked eggs. And of course, if you’re feeling festive, a simple mimosa bar is always met with cheers! Just keep some good quality orange juice chilled and throw a few seasonal berries in the bottom of the champagne flutes.
Keep the sides simple: maybe some lightly toasted English muffins on the side just for scooping up extra Hollandaise, and a sprinkle of fresh parsley over the top of the casserole for color. That’s all you need for a truly spectacular brunch spread!
Storage and Reheating Instructions for Your Indulge In Delicious Eggs Benedict Casserole Recipe
Don’t stress if you have leftovers! Luckily, this casserole holds up beautifully, which is another reason it’s my favorite brunch recipe. Once cooled slightly, cover your remaining baked eggs tightly—plastic wrap pressed directly onto the surface helps prevent drying—and keep it refrigerated for up to three days.
When you’re ready for round two, I highly recommend reheating in the oven. Pop your square onto an oven-safe plate, cover it loosely with foil, and heat at 325 degrees until warmed through. Microwaving works in a pinch, but it can make the edges of the bread a little tougher, so stick to the oven for the best texture!
Frequently Asked Questions About Indulge In Delicious Eggs Benedict Casserole Recipe
It’s natural to have a few questions when you try a new brunch recipe, especially when you are changing a classic like Eggs Benedict! This baked eggs version is so simple, but a few tips can make sure your outcome is always perfect and never soggy.
Can I skip the overnight refrigeration for the Eggs Benedict Casserole?
You totally *can* skip it if you’re in a massive rush, but I really, really advise against it if you can help it. When you skip the overnight soak, the bread cubes don’t have time to fully absorb that lovely egg, milk, and mustard mixture. If you are pressed for time, at least let it sit on the counter for 30 minutes before baking! If you rush it, you end up with a slightly drier casserole texture, and those bottom pieces might feel a bit too much like toast instead of that luscious baked eggs texture we are aiming for.
What is the best bread to use for this baked eggs dish?
Sturdy bread is your best friend here. I love sourdough because it has wonderful structural integrity and that slight tang contrasts beautifully with the savory bacon and cheese. Texas toast or thick-cut brioche work okay too, but make sure whatever you use isn’t super soft or squishy. If you use flimsy white bread, it will turn to mush, which is the absolute opposite of what we want in a good casserole! We need that bread to hold its shape while it soaks up the custard.
How do I keep the Hollandaise sauce fresh for a brunch recipe?
Ah, Hollandaise—the tricky part! If you make it too early, it breaks or gets that weird oily separation. For the best results with this brunch recipe, make it right before you bake the casserole, or even while it’s baking. If you absolutely must make it ahead, store it in a thermos or a jar tightly sealed and place that jar inside a bowl of very warm (but not hot!) water. That gentle heat will keep the emulsion stable. When you serve, whisk in a tiny splash of warm water to brighten it up before you pour it over your square of baked eggs.
For more general breakfast baking wisdom, you might find my tips on the irresistible breakfast pizza helpful as well!
Nutritional Estimates for Indulge In Delicious Eggs Benedict Casserole Recipe
Now, I know we’re enjoying a rich brunch when we make this incredible Eggs Benedict Casserole, so no one is looking for kale salad nutrition here! These numbers are just a ballpark guide—remember, what you use (like using half-and-half versus milk) will change things slightly. This is based on a standard serving size of one generous square before you drown it in extra Hollandaise sauce!
- Serving Size: 1 serving
- Calories: Around 350 (without extra sauce!)
- Protein: A whopping 20 grams—that bacon and eggs really deliver!
- Fat: About 22 grams, so it’s satisfying, for sure.
- Carbs: Roughly 18 grams from that delicious bread base.
Just take this as a rough guide, friends! The real nutrition is in the happiness this brunch recipe brings.
Print
Eggs Benedict Casserole
- Total Time: 65 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A simple baked casserole version of Eggs Benedict.
Ingredients
- 6 slices bread, cubed
- 6 large eggs
- 1 1/2 cups milk
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 ounces Canadian bacon, chopped
- 1 cup shredded Swiss cheese
- 1/4 cup butter, melted
- Hollandaise sauce, for serving
Instructions
- Grease a 9×13 inch baking dish.
- Arrange bread cubes evenly in the bottom of the dish.
- Scatter Canadian bacon over the bread.
- In a bowl, whisk together eggs, milk, Dijon mustard, salt, and pepper.
- Pour the egg mixture over the bread and bacon.
- Sprinkle Swiss cheese over the top.
- Drizzle melted butter evenly over the cheese layer.
- Cover the dish and refrigerate for at least 1 hour, or preferably overnight.
- Preheat your oven to 350 degrees Fahrenheit.
- Bake uncovered for 40 to 45 minutes, or until the casserole is set and lightly browned.
- Let the casserole rest for 5 minutes before cutting.
- Serve warm with Hollandaise sauce.
Notes
- You can prepare the entire casserole, except the final baking, the day before.
- Use sourdough bread for a slightly tangier flavor.
- For a richer taste, use half-and-half instead of milk.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4
- Sodium: 650
- Fat: 22
- Saturated Fat: 12
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 20
- Cholesterol: 180
Keywords: Eggs Benedict Casserole, baked eggs, breakfast casserole, brunch recipe, Canadian bacon, Swiss cheese